This Hershey Bar cake is pure chocolate bliss!
The moist chocolate cake layers are generously coated with a luscious cream cheese frosting and studded with chunks of Hershey’s bars for that perfect crunch.
Simply put – it’s a chocolate lover’s dream come true.
It’s perfect for special occasions or when you simply need to satisfy your sweet tooth.
Why You’ll Love This Hershey Bar Cake
Rich and Moist Texture: The combination of chocolate cake mix, pudding mix, and sour cream ensures a rich and moist cake. Every bite stands out in texture and consistency.
Chocolate Heaven: The generous use of Hershey bars as well as the Devil’s Food cake is enough to satisfy even the most devoted chocoholics.
Time-Saver: With a boxed cake mix and instant pudding, this recipe offers a perfect balance between homemade taste and convenience.
Ingredients
- Chocolate Cake Mix: This is the main source of chocolatey goodness, so go for a brand you know and love. I recommend Duncan Hines Perfectly Moist Devil’s Food Cake Mix.
- Instant Vanilla Pudding Mix: Adds moisture and a creamy vanilla flavor that compliments the chocolate perfectly.
- Eggs: You’ll use eggs and a couple of yolks to bind the cake together and provide richness.
- Vegetable Oil: Keeps the cake moist and soft. Use a neutral-tasting oil to let the chocolate shine.
- Sour Cream & Milk: Enhance the cake’s richness and help create a smooth, pourable batter.
- Vanilla Extract: For sweet warmth.
- Cream Cheese: The tangy, creamy base for the irresistible frosting that sets this cake apart.
- Powdered and Granulated Sugar: A blend of sugars that sweetens the frosting and balances the tangy cream cheese.
- Cool Whip: Lightens the frosting and adds a dreamy, whipped texture that melts in your mouth.
- Hershey’s Chocolate Bars: You can, of course, use any chocolate bar you prefer. But this is the OG! And for a real treat, use chocolate bars with almonds.
How to Make Hershey Bar Cake
What sets this cake apart is the secret ingredient in the batter – instant vanilla pudding mix!
It adds an extra layer of moisture and flavor that takes it to the next level.
And let’s not forget about the frosting – a heavenly blend of cream cheese and Cool Whip.
It’s like a party in your mouth, but it comes together in a snap.
1. PREP: Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. MIX: Combine the dry and wet ingredients in separate bowls. Blend until smooth.
3. BAKE: Pour the batter into the pans and bake for 5 minutes. Reduce the heat to 325°F and bake for 20-25 minutes, until a toothpick comes out clean.
4. COOL: Let the cakes cool in the pans for 10 minutes, then cool completely on a wire rack.
5. FROST: Beat the cream cheese, powdered sugar, and granulated sugar until thick. Fold in the thawed Cool Whip.
6. ASSEMBLE: Spread the frosting between the layers and over the top and sides of the cake. Decorate with the chopped candy bars, then chill for an hour to set. Enjoy!
Tips For the Best Hershey Bar Cake
This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or just craving something indulgent.
After one bite, you’ll be floored! Especially if you read these tips first.
- Choose the right cake mix. Be sure to get the right size, or the cake won’t come out right. And again, make sure you get a brand you know and love.
- Room temperature ingredients. The cream cheese, milk, and eggs should all be at room temperature. This helps them better incorporate into the batter.
- Add espresso powder. 1-2 teaspoons in the batter will lift the chocolate flavor like you won’t believe. You could even add some to the frosting if you want a mocha flavor.
- Chill the cake. Allow the cake to cool completely before frosting and refrigerate for at least an hour before serving to ensure the frosting sets properly.
- Mix chopped chocolate into the frosting. It’ll give it a nice bit of texture and a fun, speckled finish.
- Make it XL. Cut the cake layers in half to make 4 cakes. Double the frosting and stack!
- Variations. Consider using Hershey bars with almonds for added crunch. Or try something else, like Oreo chocolate bars, for a unique taste.
How to Store
Every mouthful of this chocolate Hershey Bar cake is a dream. In fact, it’s so good, I doubt you’ll have leftovers.
If you do, here’s what to do:
To Store: Keep leftovers in an airtight container in the fridge for up to a week. Warm to room temp before serving.
To Freeze: Wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 6 months.
More Chocolate Cake Recipes to Try
Triple Chocolate Cake
Ina Garten’s Chocolate Cake
Portillo’s Chocolate Cake
Chocolate Mayonnaise Cake
Hershey Bar Cake
12-16
servings30
minutes30
minutes523
kcalThis quick and easy Hershey Bar cake has a rich chocolate flavor and creamy, indulgent frosting. Plus, chopped candy bars for decoration. Yum!
Ingredients
- For the Cake
1 (15.25 ounce) box Devil’s Food or chocolate cake mix
1/3 cup all-purpose flour, spooned and leveled
1 (3.4 ounce) package instant vanilla pudding mix
3 eggs + 2 yolks
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
- For the Frosting
1 (8 ounce) block cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
1 (12 ounce) conatiner Cool Whip, thawed
8-10 (about 12 ounces) Hershey’s chocolate bars, chopped (see notes)
Instructions
- Preheat the oven to 350°Fahrenheit. Grease and line two 8-inch round cake pans or one 9×13-inch pan with parchment paper.
- Make the cake: In a large bowl, combine the cake mix, flour, and dry pudding mix until well blended.
- In a separate bowl, whisk the eggs, yolks, sour cream, milk, oil, and vanilla until smooth. Add to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan(s) and bake for 5 minutes. Then, reduce the heat to 325°F and bake for 20-25 minutes for round pans or 25-30 minutes for a 9×13-inch pan (until a toothpick inserted in the center comes out clean).
- Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
- Make the frosting: In a large bowl, beat the cream cheese until lump-free. Add the powdered sugar and granulated sugar, and beat with an electric mixer until thick and smooth. Fold in the thawed Cool Whip.
- Once the cake is completely cool, spread the frosting between layers (if using round pans) and over the top and sides of the cake. Sprinkle the chopped Hershey bars over the top of the cake and press some around the sides for decoration.
- Refrigerate the cake for at least an hour before serving to allow the frosting to set. Enjoy!
Notes
- Finely chop the chocolate bars and mix half into the frosting for added texture.
- Use chocolate bars with almonds for added crunch.
I didn’t have my cake pans so I had to use a 9 x 13 pan. The time you gave to to bake in a 9 x 13 pan is not long enough. I had to cook it for 15 more minutes, checking every five minutes to see if it was done. After the original amount of baking time, I tested the cake, and it was completely wet in the middle, it even jiggled when I moved it.